Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel

Huang, Jiayi; Jin-song, Liao; Qi, Jun‐Ru; Jiang, Wenshuai; Yang, Xiao‐Quan

doi:10.1016/j.foodhyd.2020.106140

Cited by 145 publications

(84 citation statements)

References 37 publications

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“…Physicochemical properties of the DFs were determined using a published protocol (Huang et al., 2020) with some modifications. To determine water‐holding capacity (WHC) and oil‐holding capacity (OHC), dry samples (0.5 g) were mixed with deionized water (30 ml) and soybean oil (30 ml), respectively, in 50 ml centrifuge tubes.…”

Section: Methodsmentioning

confidence: 99%

Fermentation of dietary fibers modified by an enzymatic‐ultrasonic treatment and evaluation of their impact on gut microbiota in mice

Yang

Ruan

et al. 2021

J. Food Process. Preserv.

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Dietary fiber (DF) from sisal waste and Moringa oleifera stem were modified using a successive enzymatic‐ultrasonic (E‐U) treatment to produce modified DF products (MDFs), with reduced ratio of insoluble DF (IDF) and soluble DF (SDF) and decreased particle size. The water‐holding capacity, swelling capacity, and oil‐holding capacity of the MDFs were elevated upon E‐U treatment. MDF‐S (MDF from sisal waste) and MDF‐M (MDF from M. oleifera stem) were fermented to produce short‐chain fatty acids (SCFAs) by gut bacteria in mice, with total SCFA content of 3.81 μmol/g and 3.34 μmol/g, respectively, when added in basal feed at 10% (wt/wt). Metagenomic analyses demonstrated that MDFs tended to increase the Bacteroidetes/Firmicutes ratio, and significantly increased the relative abundance of Bacteroides, norank_f__Bacteroidales_S24‐7_group, norank_f__Erysipelotrichaceae, Ruminococcus_1, and Akkermansia at genus level. These findings suggest that MDF supplementation in diet could favorably modulate gut microbiome in mice. Novelty impact statement We proposed a DF modification strategy to improve its role in intestinal flora modulation. Our results suggest that successive enzymatic and ultrasonic treatment effectively reduced the IDF/SDF ratio of DF. Supplement of the modified DF could alter the intestinal flora of mice to a high Bacteroidetes/Firmicutes ratio and elevate the relative abundance of several beneficial microbiota.

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Section: Methodsmentioning

confidence: 99%

Fermentation of dietary fibers modified by an enzymatic‐ultrasonic treatment and evaluation of their impact on gut microbiota in mice

Yang

Ruan

et al. 2021

J. Food Process. Preserv.

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“…Cellulose is commonly present in the form of microfibrils in plant cell walls. On the other hand, the fibers except IRF showed favorable WHC and SC, near to those of citrus fiber and commercial citrus fiber 15 …”

Section: Resultsmentioning

confidence: 87%

“…It is possible that alkaline hydrogen peroxide can degrade plant cell walls, thus causing protein to enter the water. In addition, an alkaline environment induces more exposure of charged groups (especially COO − ) which form electrostatic repulsion between protein molecules and accelerate the dissolution of protein 15 . The content of total dietary fiber of IRF was the highest (897.6 g kg −1 ), due to the extraction of most non‐fiber components by acid and alkaline hydrogen peroxide 23 .…”

Section: Resultsmentioning

confidence: 99%

Dietary fibers fractionated from gardenia (Gardenia jasminoides Ellis) husk: structure and in vitro hypoglycemic effect

Meng

Liu

et al. 2021

J Sci Food Agric

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BACKGROUND Gardenia (Gardenia jasminoides Ellis) husk rich in dietary fiber is a byproduct of fructus processing, and commonly discarded as waste. The husk was fractionated by sequential extraction into four fractions: water‐soluble fiber (W‐SF), acid‐soluble fiber (Ac‐SF), alkali‐soluble fiber (Al‐SF) and insoluble residue fiber (IRF). The aim of this study was to investigate the differences in structure and in vitro hypoglycemic effect of these fibers. RESULTS Monosaccharide composition and Fourier transform infrared spectra showed that the major component might be pectin for W‐SF and Ac‐SF, xylan as well as pectin for Al‐SF and cellulose for IRF. These fibers offered excellent water‐holding capacity and swelling capacity, except that IRF was only slightly swellable in water. W‐SF exhibited significantly higher capacities to adsorb glucose (2.408 mmol g−1 at a glucose concentration of 200 mmol L−1) and inhibit α‐amylase activity (29.48–49.45% inhibition rate at a concentration of 4–8 mg mL−1), probably caused by the higher viscosity and hydration properties; while Ac‐SF, Al‐SF and IRF (especially Al‐SF) were more effective in retarding the glucose diffusion across a dialysis membrane (34.97–41.67% at 20–30 min), which might be attributed to particle size and specific surface area. All the fibers could quench the intrinsic fluorescence of α‐amylase to some degree. CONCLUSIONS Dietary fiber from gardenia husk, especially W‐SF, can be used as a potential hypoglycemic ingredient in diabetic functional foods. © 2020 Society of Chemical Industry

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“…Under the action of high-speed shearing, the okara fiber sheared into layers of flakes. Moreover, its surface also exhibits several cracks, which are attributed to the fact that high-speed shearing has strong mechanical shearing, hydraulic friction, tearing, and other effects [17] . After high-speed shearing, the parenchyma of the okara fiber was deformed, hourglass cells were broken, and hourglass cells and corneum were detached.…”

Section: Resultsmentioning

confidence: 99%

“…Pectin-rich DF was prepared from a citrus peel by the combination of alkaline hydrogen peroxide and high-speed homogenization. Compared to commercial fibers, the DF of the composite-treated pectin had excellent hydration and large surface area [17] . The residual DF in sausage casings was characterized by the combination of enzymatic hydrolysis and high-speed homogenization, which indicates that the residual cellulose casings are a good source of DF [18] .…”

Section: Introductionmentioning

confidence: 99%

Effects of ultrasonic treatment and homogenization on physicochemical properties of okara dietary fibers for 3D printing cookies

Liu

et al. 2021

Ultrasonics Sonochemistry

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This paper presents a means to modify the attributes of okara fiber using ultrasonic and high-speed shearing treatment. The results of scanning electron microscopy and differential scanning calorimetry reveal that the modified okara fiber demonstrates small particle size and high thermal stability. When the 500 W–15,000 rpm combination is used for okara-fiber treatment, the latter exhibits excellent swelling (SC) as well as water- and oil-holding capacities. When 6% of modified okara fiber is added to the dough, the resulting cookies demonstrate the best printing performance. Subsequently, the printing parameters can be optimized to obtain the best filling rate of 30%. The corresponding nozzle diameter and printing speed equal 0.8 mm and 50 mm/s, respectively. Finally, the 3D-printed cookies containing okara fiber are compared against those commonly available in the market via sensory evaluation. As observed, the 3D-printed cookies were more acceptable to people. Therefore, the addition of the okara dietary fiber to the cookie dough not only improves the okara utilization rate but also increases the dietary-fiber content in the cookie, thereby alleviating the occurrence of obesity in modern society.

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Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel

Cited by 145 publications

References 37 publications

Fermentation of dietary fibers modified by an enzymatic‐ultrasonic treatment and evaluation of their impact on gut microbiota in mice

Fermentation of dietary fibers modified by an enzymatic‐ultrasonic treatment and evaluation of their impact on gut microbiota in mice

Dietary fibers fractionated from gardenia (Gardenia jasminoides Ellis) husk: structure and in vitro hypoglycemic effect

Effects of ultrasonic treatment and homogenization on physicochemical properties of okara dietary fibers for 3D printing cookies

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